Pengaruh Pemanasan Berulang terhadap Sifat Fisikokimia dan Kandungan Asam Palmitat pada Minyak Goreng
Abstract
Determination of physicochemical properties and contents of its palmitic acid of cooking oil have been done. The treatment of physicochemical properties of cooking oil was carried out after heating on temperature 150, 170, 200 and 225°C for 7 days and then it was stored. The result showed that physicochemical properties from the refractive index, specificic gravity, acid values, peroxide values, total carbonil and thiobarbituric acid, are increased but iodine values is decreased by treated on temperature and time stored. The content of palmitic acid from palm oil which determine by gas chromatography decreased on the third days of storing.
References
2. Minyak goreng. diambil dari http://www.indohalal_co.htm. diakses tanggal 2 April, 2005.
3. Winarno FG. Kimia pangan dan gizi. Edisi 9. Jakarta: PT Gramedia Pustaka Utama; 2002.hal.73-103.
4. Departemen Pertanian. Kandungan asam lemak pada beberapa jenis kelapa. Buletin palma. 2002; 28 (0215-0646):1-2.
5. AOAC International. Official methods of analysis. USA: Arlington; 1995.
6. Akasawa T, Matsushita S. A Colorimetric micro determination of peroxide values utilizing alumunium as the catalyst. London. 1996.
7. Kumazawa H. Lipids. Edisi 14. 1965.
8. Sudarmadji S, Bambang H dan Suhardi. Prosedur analisa untuk bahan makanan dan pertanian. Edisi III. Yogyakarta: Liberty; 1984.hal.65-66.
9. Ketaren. Minyak dan lemak pangan. Jakarta: Universitas Indonesia; 1986.hal.180-3.
10. Fennema OR. Food chemistry. New York: University of Wisconsin-Madison; 1996.p.227, 243, 276-278, 288
Licence
Copyright @2017. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted non-commercial used, distribution and reproduction in any medium
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.